I need some advise. We are attempting to do a whole hog on a 275 gallon barrel smoker. My team mate seems to think we can start at 5am and be ready to serve by 1pm for a 65 pounder. I did not want to throw the nonsense flag as I have never done a whole carcass but that just seems too quick. Is it?
Also, does it require "flipping"? I thought you stuffed the cavity, pinned it shut and let it ride away for 15 hours in hickory goodness at 250? He's saying we need to flip the meat every hour or so.